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Chicken Around the World

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Every country has their own special chicken dish. Some, even more than one. But each region of the world enjoys dining on this fowl and imprinting their territory’s identity into a dish best served and eaten with friends and family.

USA: Southern Fried Chicken

Who doesn’t think of nice, crispy and juicy fried chicken when thinking of the south? Dubbed as “soul food”, Southern food are hearty and oftentimes rich in fats, carbohydrates and oils.

Their fried chicken is no different. Usually cut at the joints with the skins left intact, their fried chicken can either be pan fried, deep fried or pressure fried. The exterior of each cut is breaded. The breading is a mixture of flour and various seasonings. When fried, the breading becomes crispy and adds that special crunch into every bite.

CHINA: Crispy Fried Chicken

Unlike the American variant, the Cantonese fried chicken doesn’t make use of breading and is usually cooked whole. It’s a cultural staple in special occasions such as weddings and birthdays.

The chicken dish is usually served with a dipping dish with pepper-salt and a handful of prawn crackers. Its white meat is very tender while the skin is cooked until it’s crispy. Cooking it in a wok at higher temperature that the Southern Fried Chicken makes the difference in texture. The skin is made more crisp than crunchy.

PHILIPPINES: Adobo

In the Philippines, every household is bound to have someone who can cook Adobo. Simply put, Adobo is chicken stewed in soy sauce and vinegar. While each region in the Philippines has its own spin on the famous dish, there’s no doubt it is a unifying factor for all Filipinos

Adobo is such an important national dish that Filipinos who have immigrated to other countries still crave for it. Whether it’s stewed in soy sauce, green mango or coconut milk, Adobo will still be Adobo for a Filipino.

Green Chili Chicken Stir-fry

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Green chili chicken stir-fry is an aromatic dish which is best served with rice. Make sure not to overcook the chicken because it may dry up. It is best I it is soft and a bit juicy.

 

Serves 4

Ingredients:

1 stem lemon grass, lower section only, finely chopped

4 garlic cloves, chopped

2 long fresh green chili, seeded and chopped

1 1/2 tablespoon fish sauce

2 teaspoons brown sugar

Olive oil spray

500g chicken breast fillets, cut into 1cm pieces

1 white onion, finely chopped

200g green round beans, trimmed and cut into 4cm lengths

3 cups shredded wombok (Chinese cabbage)

1 tablespoon fresh lime juice

Salt and pepper to taste

2 cups steamed jasmine rice, for serving

Fresh Thai basil leaves, for serving

 

Combine the lemon grass, chili and garlic in a mortar and pestle. Pound it until it forms a paste. Transfer it to a small bowl. Add the fish sauce and sugar. Mix well.

Heat a work or a large frying pan over high heat. Spray it with oil. Stir-fry half of the chicken for two to three minutes or until golden brown. Transfer it to a plate and repeat this with the remaining chicken. Reheat the wok in between batches as needed.

Spray the wok once again with oil. Stir-fry the onion for two to three minutes or until it becomes brown and aromatic. Add the lemon grass paste mixture and cook it for another minute or until it becomes fragrant. Place the beans and wombok in the wok and stir-fry them for two minutes until they are bright green and crisp. Stir in the lime juice and add the chicken to this mixture. Stir-fry for another minute until heated. Season it with salt and ground pepper.

Distribute the cooked rice to separate plates and top them with the stir-fried chicken mixture. Garnish with basil before serving.

 

Image from °Florian

Chicken Ginger Broth

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Chicken ginger broth is a tasty Asian inspired soup recipe which makes use of pasta. You may replace it with egg noodles if desired.

 

Serves 4

Ingredients:

3 160g fresh lasagna sheets

1L water

2 410g cans chicken consommé

2 360g single chicken breast fillets, sliced

100g fresh ginger, peeled, thinly sliced

1 125g tray baby corn

1 tablespoon finely shredded fresh ginger

Freshly ground black pepper

2 green shallots, trimmed, diagonally thinly sliced for serving

2 tablespoons fried garlic

 

Cut the lasagna sheets into uneven pieces using a sharp knife.

Place the water and the chicken consommé in a large saucepan and put it over high heat. Bring it to a boil. Reduce the heat to low. Add the chicken and sliced ginger. Let it simmer for 10 minutes or until the chicken is cooked. With a slotted spoon, transfer the chicken to plate and set aside to let it cool, around five minutes. Once it is cool enough, shred it.

Strain the broth using a sieve into another saucepan. Discard the ginger. Place the broth over high heat and bring it to a boil. Add the chicken, lasagna sheets and baby corn. Reduce the heat to low and let it simmer for another three minutes or until the corn is tender. Stir in the shredded ginger and season it with salt and pepper. Ladle the soup into individual bowls and top them with fried garlic and green shallots before serving.

 

Image from quantumbutterfly

Chicken and Orange Salad

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Chicken and orange salad is a textured salad recipe which makes use of fruits and nuts. It has a citrusy taste and a bit of sharp flavor from the onions. If red onions are too strong, you may use white onions instead.

 

Serves 4

Ingredients:

2 oranges

400g cooked chicken, thinly sliced

310g can corn kernels, drained

200g mixed salad leaves

1 small red onion, thinly sliced

1/2 cup low-fat natural or unflavored yoghurt

2 teaspoons mango chutney

2 teaspoons mild curry paste

1/3 almonds, coarsely chopped

 

Slice off the base of each orange. With a sharp knife, remove the skin and the white membranes. Hold the orange over a bowl while peeling in order to catch any juice. Cut the orange along the membranes in order to get the segments easily. Reserve the juice.

Place the chicken, corn, salad, onions and orange segments in a large salad bowl.

In a small bowl, combine the chutney, yogurt, curry paste and orange juice. Mix well. Pour the dressing over the salad. Gently toss to combine. Sprinkle the pistachios over it and serve immediately.

Refrigerate it if you decide to prepare it ahead of time. Add the almonds just before serving.

 

Image from  stu_spivack

 

Cajun Chicken Kebabs

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Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.

 

Serves 4-6

Ingredients:

2 lbs. chicken breast fillets

16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup Cajun Spice Mix

16 small tortillas

Lemon wedges for serving

For the minted yogurt dip:

500g Greek-style or unflavored yogurt

1/3 cup finely chopped mint leaves

 

Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.

Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.

To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.

Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.

 

Image Courtesy Of jasonlam

Grilled Balsamic Chicken

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Grilled balsamic chicken is a delicious tangy dish that is best eaten with vegetables. You may also bake the chicken instead of grilling them if desired. Do not overcook, so that the meat stays tender and juicy.

 

Serves 7

Ingredients:

14 pcs chicken thighs, deboned or chicken thigh fillets

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon mustard

Salt and freshly ground pepper to taste

 

Place the chicken thighs in a shallow baking dish. After, prepare the balsamic marinade by combining the oil, the mustard, balsamic vinegar, salt and pepper in a small bowl. Mix well and then pour it over the chicken. Marinate it for at least thirty minutes or up to four hours. Grease the grill rack. Cook the chicken in batches, skin side down for five minutes on each side or until the juices run clear and they are soft. Transfer the balsamic chicken to a serving platter or split them into individual plates. Serve immediately.

 

Photo Courtesy Of: stevendepolo

Chicken Salpicao

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Chicken salpicao is the white meat version of this tapas dish. It can be eaten as an appetizer with some croquettes or served with plain or garlic rice. Smother it with more garlic if desired.

 

Serves 4

Ingredients:

1 lb. chicken breast fillet, cut into 1/2 inch cubes

1/4 cup Worcestershire sauce

1/4 cup liquid seasoning

2 tablespoons soy sauce

6 garlic cloves, chopped

Ground pepper to taste

Olive oil for frying

 

Place the chicken breast fillet in a shallow baking dish. Next, prepare the marinade by combining the Worcestershire sauce, liquid seasoning, soy sauce and 1/4 of the garlic in a small bowl. Mix well. Pour it over the chicken fillets and let it marinate for at least fifteen minutes or up to overnight.

Heat some olive oil in a large frying pan over medium heat. Fry the garlic for two to three minutes or until they are golden brown. Remove the garlic and transfer them to a plate. Set aside. In the same pan, fry the chicken for 2-3 minutes or until they are lightly browned and soft.  Place the cooked chicken on a plate or divide them among individual plates. Top them with fried garlic before serving.

 

Photo Courtesy Of: notmargaret

Tequila Grilled Chicken Wings

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Tequila grilled chicken wings are oh-so good appetizers which goes great with cocktails or beer. Share it with friends or serve it during outdoor barbecues. Enjoy!

 

Serves 5

Ingredients:

1 lb. chicken wings

1 teaspoon ground cumin

1/4 cup lime juice

5 tablespoons tequila

2 tablespoons chopped cilantro

2 pieces fresh red chili, seeded and sliced

1 teaspoon soy sauce

Salt and cracked black pepper to taste

Lemon wedges for serving

 

To prepare the tequila marinade, combine the cumin, lime juice, tequila, chopped cilantro, chili and soy sauce in a large bowl. Season it with salt and pepper. Mix well.  Place the chicken wings in the bowl and cover it. Let it marinate for at least two hours in the refrigerator. Lightly grease the grill rack and then grill the chicken wings for three to five minutes per side or until it is cooked and browned, but still tender. Baste it with the marinade as needed, so that it will not dry up. Place them on a serving platter or split them among individual plates. Serve immediately with lemon wedges.

 

Photo Courtesy Of: izik

Potato and Chicken Salad with Curry Mayo

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Curry mayo is a yummy twist to the classic potato and chicken salad recipe. We used marble potatoes, but you may use regular potatoes if desired. Pickle relish, carrots and celery are also great additions to this delectable dish.

 

Serves 5

Ingredients:

1/2 kilo marble potatoes, washed and scrubbed

1 cup roasted chicken, cubed

1/2 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon cumin powder

Salt and ground white pepper to taste

Fresh spring onions, chopped

 

Place the potatoes in a pot and then fill it with cold water. Add some salt and put it over high heat. Bring it to a boil. Reduce the heat and cook the potatoes for ten to fifteen minutes or until they are cooked. Drain and let them cool completely. Slice the potatoes in half and transfer them to a large salad bowl.  Add the chicken.

Combine the mayonnaise, cumin powder and curry powder in a small bowl. Mix well. Season it with salt and pepper. Add the mixture to the potatoes and chicken. Toss to combine until the potatoes are coated in mayo. Adjust the taste by adding more salt and pepper as needed. Cover and refrigerate for at least thirty minutes. Sprinkle with spring onions before serving.

 

Photo Courtesy Of: stu_spivack

Chicken Curry

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Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.

 

Serves 6

Ingredients:

1 kilo chicken cut to pieces

3 medium sized potatoes, cut into large cubes

3 pieces carrots, cut into large cubes

1 big red bell, seeded and sliced

1 big green bell pepper, seeded and sliced

2 medium sized onions, chopped

1 garlic bulb, minced

1 inch piece of ginger, pounded then sliced

2 cups coconut milk

3 tablespoons of curry powder

1 teaspoon chili powder or 2 fresh red chili

4 tablespoons cooking oil

Fish sauce to taste

 

Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.

Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.

Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.

Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of: PetLvr

Stir-fried Chicken and Udon Noodles

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Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.

 

Serves 4

Ingredients:

2 x 440g packs udon noodles

2 tablespoons peanut oil

1kg chicken breast fillets, thinly sliced

1 broccoli head, cut into florets

5 garlic cloves, crushed

2 fresh long red chili, seeded and sliced thinly

1 tablespoon finely grated fresh ginger

1 medium sized carrot, peeled and sliced into strips

1/3 cup kecap manis

2 tablespoons water

1/2 cup fresh Thai basil leaves

 

Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.

Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.

Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.

Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.

 

Photo Courtesy Of: dinemag

Easy Chicken Parmigiana

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Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.

 

Serves 4

Ingredients:

3 medium sized potatoes, peeled and cut into 1 inch pieces

1 medium sized orange sweet potato, peeled and cut into 1 inch pieces

1/4 cup rice bran oil

4 chicken breast fillets

2/3 cup tomato based pasta sauce

2/3 cup grated mozzarella cheese

1/4 cup fresh basil, chopped

Salt and ground pepper to taste

 

Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.

Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.

While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.

Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.

 

Image from avlxyz

Apple and Prosciutto Chicken

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Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

 

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

 

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

 

Photo Courtesy Of: ElvertBarnes

Greek-style Barbecued Chicken

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Greek-style barbecued chicken is a flavorful and aromatic dish that can be served during parties or when you have guests. It is best eaten with salad and polenta.

I find it easier to grill the chicken whole, but you may chop it up before marinating it if desired. You may also baste the chicken with the marinade while grilling it.

 

Serves 8

Ingredients:

2 whole fresh chickens

2 small red onions, grated

2 bunches fresh oregano, leaves picked and chopped

2 tablespoons finely grated lemon rind

8 garlic cloves, crushed

2 long fresh green chili, seeded and finely chopped

1/3 cup olive oil

Salt and freshly ground pepper to taste

Fresh oregano sprigs for serving

 

Rinse the chicken under cold running water. Pat it dry with a paper towel. Place it breast side down on a clean work surface or chopping board. With a sharp pair of kitchen scissors, cut along the sides of the backbone and remove it. Discard. Turn the chicken upside down and flatten it. Put it in a shallow dish. Repeat this with the other piece of chicken. Season it with salt and pepper.

Place the chopped oregano, onions, lemon rind, chili, garlic and olive oil in a small bowl. Mix well. Spread it over the chickens. Make sure you brush the insides as well. Let the chicken marinate for at least 10 minutes or up to overnight.

Preheat a barbecue plate or grill. Lightly grease it with oil. Barbecue the chicken skin-side down for 10 minutes or until it is browned and a bit charred. Flip it over and cook it for another 15 minutes or until it is done.

Cut the chicken into pieces using the kitchen scissors. Transfer it to a serving platter and top with oregano sprigs before serving.

 

Photo Courtesy Of:  @joefoodie

Easy Chicken Curry Pot Pie

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I love pot pies but hate having to fuss over making the crust from scratch.  Until one day while I was watching a cooking show on TV, I stumbled onto a convenient alternative – store-bought puff pastry or pie crust. Of course you can still go ahead and make your own crust but this is all about making an easy, savory pot pie. Chicken curry is an aromatic and hearty filling that goes well with that warm, golden, buttery pastry dome. Make it as spicy as you want by adjusting the spices in the recipe.

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Chicken Adobo

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One of the Philippines’ culinary treasures, adobo basically refers to the cooking process that involves marinating and stewing pork or chicken (sometimes combining both) in a mixture of vinegar, garlic, bay leaf and pepper. The name comes from the Spanish word for “marinade” or sauce, the main thing that gives the dish its rich sour, sweet and salty flavors .  There are many ways of making adobo – some recipes would call for marinating the chicken for at least a day, others would add sugar or coconut milk while there are those that would recommend frying or broiling the chicken before serving with the sauce on top .  But the basic ingredients are always present and the preparation fuss-free.  Here is a simple Filipino Chicken Adobo recipe to try. For a truly satisfying meal, it is best served with steaming white rice.

Serves 6-8.

Ingredients:

3-4 lbs of chicken thighs (or a combination of thighs and legs)

1 cup vinegar (white wine, rice or coconut vinegar)

10 cloves of garlic, coarsely chopped

3 bay leaves

1 tsp whole black peppercorns (or grind them if you prefer)

1/4 cup soy sauce

 In a bowl, combine vinegar, soy sauce, garlic, peppercorns and chicken. Cover and marinate for at least 1 hour. Place the chicken and marinade in a large pot and bring to a boil. Reduce heat, cover and let it simmer for about 20-30 minutes, stirring occasionally. Taste the sauce and adjust according to your preference. Uncover the pot and continue simmering until the sauce has reduced and slightly thickened and chicken is tender and cooked through. You can remove the bay leaves before serving.

Photo Courtesy of: Arnold Gatilao

Crispy Chicken Chunks

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Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.

Serves 4

Ingredients:

2 teaspoons fresh ginger juice

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

1lb. chicken breast cut into bite sized chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for serving

 

Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.

After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.

Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of: KayOne73

Yakitori

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Yakitori or grilled skewered chicken is a Japanese dish which is an ultimate bestseller. People of all ages love these sweet and tender chicken bites infused with a Japanese sauce. The leeks and bell peppers add more taste to it too.

 

Serves 4

Ingredients:

1 tablespoon sugar

1/4 cup mirin

1/2 cup soy sauce

1/2 cup sake

1 lb. chicken meat

7oz. chicken liver

4 fresh shiitake mushrooms, stems removed

2 bell peppers, cut into cubes

1 leek, cut into cubes

Chili powder

16-20 skewers

Lemon wedges for garnish

 

First prepare the sauce by combining the sugar, mirin and soy sauce in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for another 15 minutes or until the sauce is reduced to 1 cup.

Next cut the chicken and liver into cubes. Thread it on the skewers and alternate it with leeks and bell peppers. If you are using bamboo skewers, soak them in water for an hour before using.

Baste the skewered chicken and vegetables with the prepared sauce and then grill them for 3-5 minutes. Turn and baste them every few minutes until the chicken and the liver are cooked. Do not overcook. We want the chicken to remain juicy.

Remove from heat and transfer them to a serving platter. Sprinkle with chili powder and serve immediately with lemon wedges.

 

Photo Courtesy Of:  chibidelux

Chicken and Corn Sausages with Salsa Cruzada

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Chicken and corn sausages are delicious bites which are great appetizers or party food. They are easy to whip up and are perfect for the holiday season. For this dish we used creamed corn, but I also like using sweet corn kernels for more texture. Minced bell peppers make good additions to the sausages too.

 

Makes 12

Ingredients:

800g minced chicken

1 cup breadcrumbs

130g can creamed corn

1 tablespoon finely chopped fresh chives

1/4 cup cornmeal

For the salsa cruzada:

2 large tomatoes, seeded and finely chopped

1 medium sized onion, seeded and finely chopped

2 garlic cloves, crushed

2 tablespoons finely chopped fresh coriander

1 tablespoon fresh orange juice

 

Preheat the oven at 180C and line a baking tray with aluminum foil. Slightly grease the tray with oil.

Combine the minced chicken, breadcrumbs, creamed corn, chives and cornmeal in a large mixing bowl. Mix well. Divide it into 12 parts and shape it into sausages.

Put the mist sausages in the greased baking tray. Bake it for 30 minutes or until it is golden brown. Turn at least once.

While the sausages are being cooked, prepare the salsa cruzada by placing the tomatoes, onions, garlic, coriander and orange juice in a small bowl. Toss until well combined. Refrigerate until needed.

Once the sausages are ready, transfer them to a serving platter and serve them with the salsa cruzada.

 

Photo Courtesy Of:  VirtualErn

Chicken Pastel

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Chicken pastel is a delectable comfort food that makes a great main dish. Add more broth and turn it to a delectable soup.

 

Serves 8

Ingredients:

1 whole chicken, cut into pieces

2 tablespoons red wine vinegar

3 pieces bay leaves

2 tablespoons butter

5 cloves garlic, minced

1 pc medium sized onion, minced

1 large potato, peeled and cut into cubes

1 large carrot, peeled and cut into cubes

6 pieces chicken Vienna sausage, sliced

1 cup half and half

2 cups chicken broth

2 teaspoons oil

Salt and ground white pepper to taste

 

Place the chicken, vinegar, bay leaf, 1 teaspoon salt and 1 cup of broth in a pan. Put it over high heat and bring it to a boil. Reduce the heat and set it to low. Let it simmer for 15 minutes or until the chicken is tender.  Drain the meat and reserve the broth.

Heat the oil in a saucepan over medium heat. Melt the butter and sauté the garlic and onions for 2-3 minutes until fragrant and the onions are soft. Add the carrots, potato and bell pepper. Pour in the remaining broth. Let it simmer for 6-8 minutes or until the vegetables are soft. Add more broth if needed.

Place the chicken and reserved broth in the saucepan. Season it with salt and white pepper to taste. Cover and let it simmer for another 10 minutes or until the chicken is cooked through. Stir in the half and half. Cook it for another 5 minutes or until the sauce thickens. Transfer to a serving plate and serve immediately.

 

Photo Courtesy Of:  Hoppo Bumpo (Liesl)